Cookbooks

I have had the pleasure of writing two cookbooks, My New Roots, and Naturally Nourished. It has been an immensely gratifying experience taking the spirit of my blog into the third dimension!

My New Roots is my first book baby. It opens with the techniques and processes I use in my kitchen every day, which form the foundation of all plant-based cooking: how to cook beans and grains, and how to make nut and seed butters are just a few examples. With detailed yet easy to follow, step-by-step instructions, you’ll master these simple methods in no time and be well-equipped to cook the recipes from the book as well as have the confidence to be creative on your own.

The recipes follow, with 100 all-new, never-before-seen recipes with a few of the most popular ones from the blog, just because I thought it would be handy to have them in print! Some of my favourite recipes are Savoury Spring Hand Pies, Raw Cashew Yogurt with Maple and Blackberry, Grain-Free Hemp Tabbouleh, Sparkling Mint Melonade, Apricot Rhubarb Clafoutis, Sunflower Sesame Seed Brittle, Trippy Tie-Dye Soup, Vanilla Rose Apple Cider, Chunky Banana Bread Granola, and Raw Mint Chip Ice Cream Sandwiches. All of the recipes are vegetarian, most of them vegan, and many of them gluten-free. I have some stellar raw recipes that go beyond just salad, hearty breakfasts, meals to take to school, the office, and road trips. Beautiful drinks to quench your thirst, soups and dips and sandwiches. Simple family fare, and meals to impress your best guests.

The book is laid out in seasons, five in fact, which you will learn more about once you read it. I wrote the recipes and photographed in real time, as the weeks rolled through the year, inspired by what was around me, growing in the garden, available at the market, and the dishes reflect this. When I look through the pages, the photographs pull me back to the places I was, the slant of daylight, temperature of the air, who I was with in the kitchen. It is, very much like the blog, a diary of sorts: a collection of more than just food, but moods and memories.

I hope you enjoy eating this collection of recipes as much as I enjoyed creating them.

My second cookbook, Naturally Nourished, streamlines vegetarian cooking by bringing my signature creative combinations and fantastic flavours to an accessible cookbook fit for any budget, any day of the week. My main dishes, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook will show you how to cook smart, not hard.

Naturally Nourished is a major departure from my first cookbook, and a true response to the feedback I received from you, the readers. Some found the ingredient lists from the first book too daunting, expensive, or unfamiliar, so the recipes from this next one can all be found at a discount grocery store! And I’ll show you how these simple supermarket staples can be turned into things you never imagined possible: sunflower seeds become risotto, chickpeas transform into croutons, and portobello mushrooms turn into pizza bases for my take on the fast food classic! My goal was to remind everyone (including myself) that we all have access to fresh, healthy food in our supermarket, and that by preparing it consciously with simple techniques, we can make incredibly tasty meals every day on any budget. I pushed herself to the creative limits with these all-new recipes, and I am so proud to share them with you!